Manual for army cooks

Take cold meats, game especially, cut up into pieces of small and equal size ; put them into the largest pan with broth or cold water, a few quarts of onions, can of tomatoes, etc. , and stir slowly for one to two hours, seasoning to taste; then to the quart of flour add six tablespoonfuls of mustard or curry powder, stir in; boil ten minutes more and serve. Use as a garnish either rice, boiled or mashed potatoes, corn, etc. This is a good hot winter dish. STEW, WITH CANNED MEATS. Meat. Onions. Salt, Potatoes. Pepper. Water. Peel and slice the potatoes and onions ; put them in tlie camp kettle, season with pepper and salt, pour in sufficient water to cover them, and stew gently, keeping the lid of the kettle closely shut until the potatoes are nearly cooked ; then open the tins of meat and cut up the contents and put them in the kettle with the potatoes; let the whole simmer for ten minutes, then serve. BROWN STEW, WITH CANNED MEATS, Meat. Flour. Salt. Onions. Pepper. Water. Peel and slice the onions, melt the fat of the meat in the camp kettle, add the onions and fry them until brown, mix the flour into a smooth batter with cold water, season with pepper and salt, and pour it into the camp kettle ; stir the whole well together ; cut the meat into slices, put it into the kettle, and, when warmed through, serve. TO ROAST MEATS IN A DUTCH OVEN. Put about one inch of water in oven, and season with salt and pepper, so as to have a gravy for basting the meat while cooking, thus preventing its Ijecoming too dry. Make a mop by tying a clean rag to the end of a stick ; remove the lid frequently, and baste the roast with the gravy. When done remove the meat to a dish ; put into the gravy a pinch of flour to thicken, and pour over the roast. If your roast is thick or tough, parboil in camp kettle from thirty minutes to an hour before placing in the oven; then roast to a nice brown. BROILING STEAKS OR CHOPS. Build a good log fire, and let it burn down to a bed of coals, so that there will be no smoke. Cut your steak or chops almost one inch, thick and season with pepper and salt. Put your meat between the bars of your broiler, and place on the red-hot coals. Broil quickly until rare, or well done, as you desire, frequently turning the broiler from one side to the other, so that the meat will not have time to char. If a little charred, scrape with a knife ; place on hot dish, season with salt and pepper, and serve while hot. BAKED BEEF HEAD. (Without cooking utensils. ) Dig in the ground a hole of sufficient size and build a fire in it. After the fuel has burned to coals put in the head, neck downward. Cover it with green grass, coals, and earth. Build a good fire over the buried head and keep it burning for about six hours. Unearth the head and remove the skin. A head treated in this way at night will be found cooked in the morning. The head of any animal may be cooked in this way. SALT BEEF AND DUMPLINGS. Meat. Flour. Suet.